Eggplant with Poppyseeds
About:
This rich vegetarian side dish calls for eggplants cooked with poppy seeds and coconut.
Total Time:
35 min
Prep Time:
10 min
Cook Time:
25 min
Ingredients:
500g eggplants
250g coconut, grated
5 tbsp poppy seeds
1 big tomato, sliced
1/2 tsp turmeric powder
4 green chilies
1 tsp sugar
100ml vegetable oil
2 tsp cumin seeds paste
2 tsp ginger paste
Salt as needed
2 cups hot water
Directions:
Rinse and halve the eggplants. Rub eggplant halves with salt and sugar and keep aside.
Grind the poppy seeds and chilies into a paste.
Heat oil in a large pan. Fry the eggplants in the pan until lightly browned. Remove eggplants from pan and set aside.
Cook the tomato slices in the pan until tender.
Add the cumin paste, ginger paste, poppy seeds and chilly paste, salt, sugar, coconut and fry for 2 minutes stirring occasionally.
Pour two cups hot water in the pan. Put the half cooked eggplants in the pan. Cook for about 10 minutes and remove from heat when spices stick to the eggplants.
Transfer to a serving bowl and garnish with 4 chilies if desired. Serve.
Serves:
5-6
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